Baked Potato Casserole

Jarron Remington

Baked Potato Casserole

8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup evaporated 2% milk
½ cup light sour cream
1 teaspoon salt
½ teaspoon ground black pepper
2 cups shredded cheddar cheese (divided)
6 slices bacon (cooked until crispy and crumbled)
sliced green onions

Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish. Return potatoes to the pot. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.